Uch, what’s happened to the weather? One minute we’re enjoying a beautiful Indian summer, the next its pouring down with rain and I’m desperately trying to remember where I packed away the raincoats. Oh well, there’s only one thing for it. Lets cheer ourselves up with this sugar-free, non dairy ice cream. That’s right…it’s 100% healthy so tuck in!

Ever since I discovered the joy of two ingredient ice cream earlier this summer I’ve been playing with different ingredients and flavours to create the creamiest vegan nana ice cream ever. And if I do say so myself, this Chocolate & Vanilla recipe is pretty darn special!

If you don’t like bananas then don’t worry. Although the vanilla version has a small banana taste, the cocoa in the chocolate ice cream seem to completely mask the banana flavour. My husband couldn’t even guess what it was made from, and he’s not the biggest fan of bananas either!

This nana ice cream will be a big hit with the kids too. They’ll think they are getting a special treat while secretly you’ll know it’s all natural and healthy ingredients with no added sugar. Everyone’s a winner!

It’s important that the bananas in this recipe are frozen. If you try use them straight from the fruit bowl your ice cream will just turn to mush! However they don’t have to be frozen solid. I find that bananas that have been in the freezer for 2-3 hours to work the best. They’re nicely frozen but not so rock solid that they’ll be too difficult to blend.

Another tip is to chop the bananas into 3 or 4 pieces before freezing, as this will making blending them down a lot easier.

Comments

I absolutely love your Chocolate & Vanilla ice cream recipe (dairy-free!!!). I would also love to feature it in our website Greenthickies. Would it be all right if I used one image for it? I will not be posting the actual recipe but only one image, title, a small quote and then link directly back here. Would that be okay?

Does that note at the end say it can be stored in the fridge? I would have thought freezer, but if it can be stored in the fridge for two weeks, I might make a big batch! This was super yummy, glad I came across this (:

I was so excited when I read the title for this receipt. When I got to the actual ingredients and saw that it was all about bananas I was so disappointed. As a Type 2 diabetic – one of the things that the receipt leaves out is the amount of carbs. One banana is very high in carbs so diabetics should be aware that there may be no surgery but the carb count us not friendly. So close to a score for me.

I’ve loved making nice cream since going vegan, and my version is pretty similar to yours. I decided to give this variation a try when making banana ice cream for my fiancé for the first time and he LOVED it! (So did I!) Thank you so much for sharing. I will definitely be making your version more often!

Cheers,

Elizabeth @Plant Based Bride

p.s. I tried to leave a 5 star rating, but it wouldn’t let me. If you figure out what glitch is causing that I’ll come back and give it 5/5! 🙂

I enjoy knowing there is a better way to eat healthier versions of the food that we constantly see in the grocery store. I will definitely add this recipe to my To-Make-List. However, I normally use almond milk. Can the coconut milk be substituted for almond milk? Also, for this recipe are you using can coconut milk or is this the coconut milk in the carton in the refrigeration section at the grocery store?

Hi Michelle, I always use the canned coconut milk. The coconut milk in the carton usually has added ingredients and often added sugars. I haven’t tried making the ice cream with almond milk so I can’t say for certain that it would work but it’s certainly worth a try! Let me know how you get on!

Not to be a jerk but this is NOT sugar free. Bananas have around 15 g of sugar in them each and the coconut milk has around 4g of sugar. So the full recipe has around 60g of sugar, meaning each serving has 20g of sugar. Sure, that’s lower than some ice cream but it’s not nearly as low as no sugar added ice cream available at the grocery store.

Not to be pedantic about it but those are all natural occurring sugars so yes, this recipe is indeed REFINED sugar free. If you read the bio on my blog you will see my recipes are all about using real, natural and unprocessed foods. I hate to think what is in those “no sugar added ice cream” that you say you can buy at the store. Probably a lot of artificial sweeteners and certainly nothing produced naturally on this earth.

Yummy! This type of ‘icecream’ is great…apart from when you leave it in the freezer too long and you need a chisel and hammer to get it out!! The key is to make what you are going to eat really isn’t it…rather than get clever and make some for another day too! I like the idea of adding chocolate.